CN107581269A - The processing method of tuna bean curd - Google Patents
The processing method of tuna bean curd Download PDFInfo
- Publication number
- CN107581269A CN107581269A CN201711045078.5A CN201711045078A CN107581269A CN 107581269 A CN107581269 A CN 107581269A CN 201711045078 A CN201711045078 A CN 201711045078A CN 107581269 A CN107581269 A CN 107581269A
- Authority
- CN
- China
- Prior art keywords
- tuna
- bean curd
- processing method
- fish
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Preparation disclosed by the invention including fish slurry, the preparation of soya-bean milk, dispensing, addition bar coagulant whisk shaping, boiling, cooling, Preservation Treatment.By the addition of tuna, the amino acid lacked supplemented with original bean curd, the addition of the amino acid can prevent the effect that tiny blood vessels block caused by blood clotting is poly-, it is often edible, beneficial to the regeneration of brain cell, learning ability can be improved, improve memory, prevent senile dementia；Add streptococcus lactis so that fresh keeping time extends, and the additive belongs to natural nuisance-free；The processing method of tuna bean curd of the present invention makes tuna bean curd, and quality is close, flexible, in good taste, does not divide after boiling, and has taste with sweet and sour flavor；Nutritive value is high, and preparation technology is simple.
Description
Technical field
The invention belongs to food processing technology field, it is related to the processing method of tuna bean curd.
Background technology
Bean curd is the traditional high-quality protein food in China, numerous in variety, quality-high and inexpensive, has higher nutritive value and guarantor
Strong value, so as to be loved by consumers.Bean curd be thermotropic denaturalization soybean protein coagulator effect under, formed with electrostatic
Active force, hydrophobic forces, the three-dimensional netted gel products that disulfide bond is predominant intermolecular forces.And existing bean curd is mainly with big
Soya bean is made for part, and its species is few, and nutritive value is single.
The content of the invention
It is nutritious, in good taste it is an object of the invention to provide the processing method of tuna bean curd.
The technical solution adopted in the present invention is：The processing method of tuna bean curd, include the preparation of fish slurry, the system of soya-bean milk
It is standby, dispensing, addition bar coagulant whisk shaping, boiling, cooling, Preservation Treatment；
Concrete operation step is as follows：
Step 1：The preparation of fish slurry, the tuna flesh of fish is weighed, removes flesh and blood, cleaned and be put into after being cut into meat particle in mixer,
1.0~1.5min is stirred, adds salt and clear water, low speed, which is cut, mixes flesh of fish slurry；
Step 2：The preparation of soya-bean milk, soybean is weighed, soak 8~10h, then carry out 3 grindings, soybean is fully discharged albumen
Matter, filter residue is filtered to remove, separates soya-bean milk；
Step 3：Dispensing, fish slurry 100-180g, soya-bean milk 80-120g, starch 30-60g, egg white 10-16g are equipped with, with must make
Standby bean curd solution；
Step 4：Bar coagulant whisk shaping is added, the bean curd solution that step 3 is matched somebody with somebody stirs, and adds coagulator, until going out
Stop stirring during existing coagulum, stand；
Step 5：Boiling, by the fish bean curd of shaping at 95-100 DEG C, boiling 15-20min；
Step 6：Cooling, Preservation Treatment, cooling add nisin 1.5-2.0g, fresh-keeping solution pH5.5-6.5, cut
It is cut into square.
The features of the present invention also resides in,
Tuna flesh of fish 100-200g is weighed in step 1.
Soybean 80-160g is weighed in step 2.
The constituent of coagulator is yellow seriflux 0.8-3.5g, multitudinous sugared 8-10g in step 4.
10-20min is stood in step 4.
The beneficial effects of the invention are as follows：The processing method of the tuna bean curd of the present invention, pass through the addition of tuna, supplement
The amino acid that original bean curd lacks, the addition of the amino acid can prevent the work that tiny blood vessels block caused by blood clotting is poly-
With, it is often edible, beneficial to the regeneration of brain cell, learning ability can be improved, improves memory, prevents senile dementia；Add breast
Acid streptococci so that fresh keeping time extends, and the additive belongs to natural nuisance-free；The processing method of tuna bean curd of the present invention
Tuna bean curd is made, quality is close, flexible, in good taste, does not divide after boiling, and has taste with sweet and sour flavor；Nutritive value is high, preparation technology
Simply.
Embodiment
The present invention is described in detail for embodiment below.
The invention provides the preparation of the processing method of tuna bean curd, including fish slurry, the preparation of soya-bean milk, dispensing, addition
Bar coagulant whisk is molded, boiling, cooling, Preservation Treatment；
Concrete operation step is as follows：
Step 1：The preparation of fish slurry, the tuna flesh of fish is weighed, removes flesh and blood, cleaned and be put into after being cut into meat particle in mixer,
1.0~1.5min is stirred, adds salt and clear water, low speed, which is cut, mixes flesh of fish slurry；
Step 2：The preparation of soya-bean milk, soybean is weighed, soak 8~10h, then carry out 3 grindings, soybean is fully discharged albumen
Matter, filter residue is filtered to remove, separates soya-bean milk；
Step 3：Dispensing, fish slurry 100-180g, soya-bean milk 80-120g, starch 30-60g, egg white 10-16g are equipped with, with must make
Standby bean curd solution；
Step 4：Bar coagulant whisk shaping is added, the bean curd solution that step 3 is matched somebody with somebody stirs, and adds coagulator, until going out
Stop stirring during existing coagulum, stand；
Step 5：Boiling, by the fish bean curd of shaping at 95-100 DEG C, boiling 15-20min；
Step 6：Cooling, Preservation Treatment, cooling add nisin 1.5-2.0g, fresh-keeping solution pH5.5-6.5, cut
It is cut into square.
Embodiment 1
1：The preparation of fish slurry, tuna 100g is weighed, clean and be put into after being cut into meat particle in mixer, stirred
1.0min, add salt and clear water, low speed, which is cut, mixes flesh of fish slurry；
2：The preparation of soya-bean milk, soybean 160g is weighed, soaks 8h, then carry out 3 grindings, soybean is fully discharged protein,
Filter residue is filtered to remove, separates soya-bean milk；
3：Dispensing, fish slurry 100g, soya-bean milk 80g, starch 30g, egg white 10g are equipped with, with bean curd solution must be prepared；
4：Bar coagulant whisk shaping is added, the bean curd solution that step 3 is matched somebody with somebody stirs, and adds coagulator, until coagulating
Gu stopping stirring during thing, 10min is stood；
5：Boiling, by the fish bean curd of shaping at 95 DEG C, boiling 20min；
6：Cooling, Preservation Treatment, cooling add nisin 1.5g, fresh-keeping solution pH5.5-6.5, cut into pros
Shape.Obtained fish bean curd quality is close, and elasticity is small, is not ftractureed after boiling.
Embodiment 2
1：The preparation of fish slurry, the tuna flesh of fish 150 is weighed, removes flesh and blood, cleaned and be put into after being cut into meat particle in mixer, stirred
1.3min is mixed, adds salt and clear water, low speed, which is cut, mixes flesh of fish slurry；
Step 2：The preparation of soya-bean milk, soybean 100g is weighed, soak 9h, then carry out 3 grindings, soybean is fully discharged albumen
Matter, filter residue is filtered to remove, separates soya-bean milk；
Step 3：Dispensing, fish slurry 150g, soya-bean milk 100g, starch 45g, egg white 13g are equipped with, with bean curd solution must be prepared；
Step 4：Bar coagulant whisk shaping is added, the bean curd solution that step 3 is matched somebody with somebody stirs, and adds coagulator, until going out
Stop stirring during existing coagulum, stand 17min；
Step 5：Boiling, by the fish bean curd of shaping at 98 DEG C, boiling 17min；
Step 6：Cooling, Preservation Treatment, cooling add nisin 1.7g, fresh-keeping solution pH5.5-6.5, cut into
Square.Obtained fish bean curd quality is close, and elasticity is small, is not ftractureed after boiling.
Embodiment 3
1：The preparation of fish slurry, tuna flesh of fish 200g is weighed, removes flesh and blood, cleaned and be put into after being cut into meat particle in mixer,
1.5min is stirred, adds salt and clear water, low speed, which is cut, mixes flesh of fish slurry；
Step 2：The preparation of soya-bean milk, soybean 160g is weighed, soak 10h, then carry out 3 grindings, soybean is fully discharged egg
White matter, filter residue is filtered to remove, separates soya-bean milk；
Step 3：Dispensing, fish slurry 180g, soya-bean milk 120g, starch 60g, egg white 16g are equipped with, with bean curd solution must be prepared；
Step 4：Bar coagulant whisk shaping is added, the bean curd solution that step 3 is matched somebody with somebody stirs, and adds coagulator, until going out
Stop stirring during existing coagulum, stand 20min；
Step 5：Boiling, by the fish bean curd of shaping at 100 DEG C, boiling 15min；
Step 6：Cooling, Preservation Treatment, cooling add nisin 2.0g, fresh-keeping solution pH5.5-6.5, cut into
Square.Tuna bean curd is made, quality is close, flexible, in good taste, does not divide after boiling, and has taste with sweet and sour flavor.
By the above-mentioned means, the processing method of the tuna bean curd of the present invention, by the addition of tuna, supplemented with original
The amino acid that bean curd lacks, the addition of the amino acid can prevent the effect that tiny blood vessels block caused by blood clotting is poly-, often
It is edible, beneficial to the regeneration of brain cell, learning ability can be improved, improves memory, prevents senile dementia；Add nisin
Bacterium so that fresh keeping time extends, and the additive belongs to natural nuisance-free；The processing method of tuna bean curd of the present invention makes gold
Marlin bean curd, quality is close, flexible, in good taste, does not divide after boiling, and has taste with sweet and sour flavor；Nutritive value is high, and preparation technology is simple.
Claims (5)
1. the processing method of tuna bean curd, it is characterised in that the preparation including fish slurry, the preparation of soya-bean milk, dispensing, addition solidification
Agent stirring shaping, boiling, cooling, Preservation Treatment；
Concrete operation step is as follows：
Step 1：The preparation of fish slurry, the tuna flesh of fish is weighed, removes flesh and blood, cleaned and be put into after being cut into meat particle in mixer, stirred
1.0~1.5min, add salt and clear water, low speed, which is cut, mixes flesh of fish slurry；
Step 2：The preparation of soya-bean milk, soybean is weighed, soaks 8~10h, then carry out 3 grindings, soybean is fully discharged protein,
Filter residue is filtered to remove, separates soya-bean milk；
Step 3：Dispensing, fish slurry 100-180g, soya-bean milk 80-120g, starch 30-60g, egg white 10-16g are equipped with, with beans must be prepared
Rotten solution；
Step 4：Bar coagulant whisk shaping is added, the bean curd solution that step 3 is matched somebody with somebody stirs, and adds coagulator, until coagulating
Gu stopping stirring during thing, stand；
Step 5：Boiling, by the fish bean curd of shaping at 95-100 DEG C, boiling 15-20min；
Step 6：Cooling, Preservation Treatment, cooling add nisin 1.5-2.0g, fresh-keeping solution pH5.5-6.5, cut into
Square.
2. the processing method of tuna bean curd as claimed in claim 1, it is characterised in that weigh tuna in the step 1
Flesh of fish 100-200g.
3. the processing method of tuna bean curd as claimed in claim 1, it is characterised in that soybean 80- is weighed in the step 2
160g。
4. the processing method of tuna bean curd as claimed in claim 1, it is characterised in that the group of coagulator in the step 4
It is yellow seriflux 0.8-3.5g, multitudinous sugared 8-10g into composition.
5. the processing method of tuna bean curd as claimed in claim 1, it is characterised in that stand 10- in the step 4
20min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711045078.5A CN107581269A (en) | 2017-10-31 | 2017-10-31 | The processing method of tuna bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711045078.5A CN107581269A (en) | 2017-10-31 | 2017-10-31 | The processing method of tuna bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107581269A true CN107581269A (en) | 2018-01-16 |
Family
ID=61045507
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711045078.5A Pending CN107581269A (en) | 2017-10-31 | 2017-10-31 | The processing method of tuna bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107581269A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1915093A (en) * | 2005-08-19 | 2007-02-21 | 北京华夏巨人科技开发有限公司 | Fish bean curd and preparation method |
| CN102871157A (en) * | 2012-11-05 | 2013-01-16 | 南京大地冷冻食品有限公司 | Quick-frozen fish tofu and processing method thereof |
| CN104026650A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Cuttlefish bean curd and production method thereof |
| CN105231187A (en) * | 2015-09-25 | 2016-01-13 | 山东惠发食品股份有限公司 | Yolk and fish bean curds and preparation method thereof |
| CN105558895A (en) * | 2016-01-06 | 2016-05-11 | 浙江万好食品有限公司 | High elasticity conditioning fish tofu with low content of minced fillet and preparation method thereof |
-
2017
- 2017-10-31 CN CN201711045078.5A patent/CN107581269A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1915093A (en) * | 2005-08-19 | 2007-02-21 | 北京华夏巨人科技开发有限公司 | Fish bean curd and preparation method |
| CN102871157A (en) * | 2012-11-05 | 2013-01-16 | 南京大地冷冻食品有限公司 | Quick-frozen fish tofu and processing method thereof |
| CN104026650A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Cuttlefish bean curd and production method thereof |
| CN105231187A (en) * | 2015-09-25 | 2016-01-13 | 山东惠发食品股份有限公司 | Yolk and fish bean curds and preparation method thereof |
| CN105558895A (en) * | 2016-01-06 | 2016-05-11 | 浙江万好食品有限公司 | High elasticity conditioning fish tofu with low content of minced fillet and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 费粹霞等: "金枪鱼豆腐加工工艺研究", 《安徽农业科学》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6399135B2 (en) | Use of soy isolated protein for making fresh cheese | |
| RU2406371C1 (en) | Method for production of egg albumen product | |
| CN110169455A (en) | A kind of instant fish glue milk freezes and preparation method thereof | |
| Jeantet et al. | Handbook of food science and technology 3: Food biochemistry and technology | |
| DK2871966T3 (en) | CHEESE AND MANUFACTURING THE SAME | |
| CN106923207B (en) | Beef ball and preparation method thereof | |
| CN106107620A (en) | A kind of Rhizoma amorphophalli stomach invigorating breaded fish stick and preparation method thereof | |
| CN107581269A (en) | The processing method of tuna bean curd | |
| Bukhari et al. | Evaluation of efficacy of lactic acid as coagulant in the preparation of Kaladhi-a hard and dry cheese | |
| RU2383140C2 (en) | Method for manufacturing cheese product | |
| CN108157524A (en) | A kind of potato bean curd and preparation method thereof | |
| CN107319391A (en) | Giant salamander leisure food processing method | |
| CN108185238A (en) | A kind of coconut milk beverage and its preparation process | |
| CN107212297A (en) | One kind nine processs deerskin tribute cream and preparation method thereof | |
| CN103689111A (en) | Preparation method of highly digestible beancurd | |
| CN106307165B (en) | Egg product suitable for fitness crowd | |
| CN105876676A (en) | Sea product instant food and preparation method thereof | |
| CN110477297A (en) | A kind of instant holothurian and its processing method | |
| JPS63109736A (en) | Novel solid food containing whey protein | |
| RU2437554C1 (en) | Functional protein-mineral product production method | |
| CN105123966A (en) | Cheese having function of invigorating brain | |
| CN107594391A (en) | A kind of cheese fish ball and its processing method | |
| RU2403793C1 (en) | Method for production of "ikorny" soft rennet acid cheese | |
| RU2541788C2 (en) | Method for production of soft cheese product of goat milk with bean filler | |
| CN105995538A (en) | Yellow wine glutinous rice Zongzi and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180116 |
|
| WD01 | Invention patent application deemed withdrawn after publication |